How Much Black Pepper?! - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > How Much Black Pepper?!

Reply
 
Thread Tools
Old 08-13-2008, 03:18 AM   #1
shot0rum247
Recipes 
 
Feb 2005
Charlottesville, VA
Posts: 250
Liked 1 Times on 1 Posts



I've decided to add some black pepper to my IPA. Having never used such an additive, I don't know how much to add for the last 5 min of the boil without overpowering everything. Im using 2 oz of sterling for bittering and 3/4 oz cascade for aroma. I saw a black pepper porter recipe with 1 oz of black pepper, half added for the last 5 of the boil and half in the primary. Can i even really safely put something like that in the primary without messing up the fermentation? Lemme know what you think of such an amount. Thanks all!

 
Reply With Quote
Old 08-13-2008, 03:22 AM   #2
BigKahuna
Senior Member
HBT_LIFETIMESUPPORTER.png
 
BigKahuna's Avatar
Recipes 
 
Feb 2008
Eastern Colorado
Posts: 5,970
Liked 52 Times on 45 Posts


Fermentation will be fine. Really Pepper has noting to inhibit fermentation, and will have a neglagable effect on PH.

I added 4 whole peppercorns (Smacked with a spoon) to the end of the boil of my Braggot. It's only 2 days old, so it's going to be about 300 or 400 days before I can tell you if it was enough or over powering.

Sorry I'm not more help.
__________________
Seriously. I'm here for BEER
It's Not The Size Of Your Rig That Counts....It's How Often You Use It.

 
Reply With Quote
Old 08-13-2008, 03:41 AM   #3
shot0rum247
Recipes 
 
Feb 2005
Charlottesville, VA
Posts: 250
Liked 1 Times on 1 Posts


Yikes, the recipe for a black pepper porter I found called for a whole ounce....thats a lot more than 4 peppercorns. Hmmmm not an easy decision.

 
Reply With Quote
Old 08-13-2008, 03:43 AM   #4
JustDave
 
JustDave's Avatar
Recipes 
 
Jun 2007
Mass.
Posts: 1,080
Liked 17 Times on 12 Posts


The Brewing Network interviewed the guy from Furthermore, and they talked about the black pepper beer they make.

Here's a discussion on their forum about a clone of it.

 
Reply With Quote
Old 08-13-2008, 04:16 AM   #5
shot0rum247
Recipes 
 
Feb 2005
Charlottesville, VA
Posts: 250
Liked 1 Times on 1 Posts


Nice, the guy who tried it there put the pepper in for 60 min!?!?! Does anyone else find that a little crazy? I was going to do 5 or 7 min at the end, then maybe a dry hop after giving it a taste.

 
Reply With Quote
Old 08-13-2008, 09:32 AM   #6
brewt00l
Recipes 
 
Dec 2006
Doylestown, PA
Posts: 3,725
Liked 12 Times on 12 Posts


It depends on how much flavor contribution you want from the pepper. I used a half ounce of course crushed (w/ mortar and pestle) in the last 10 m of the boil and the flavor is not overwhelming but it's strong enough to stand out. An ounce would be a bit too much IMHO depending on the recipe.

9lbs Marris Otter
3lbs Rye Malt
1lb Crystal 60
7oz Wheat
1tblsp Gypsum in the kettle
.5 ounce of course crushed black peppercorns @ 10m
.5 tsp Irish moss
1oz Williamette FWH
1oz Columbus @ 60
1oz Columbus @ 40
1oz Williamette dry hop

 
Reply With Quote
Old 08-13-2008, 10:33 AM   #7
oberon567
Recipes 
 
Jul 2008
Cambridge, MA
Posts: 263
Liked 6 Times on 2 Posts


It really is going to depend on how strongly hopped flavored your IPA is. If you have a strong hop aroma and flavor than you will need more black pepper for it to be noticed. If you have a moderate hop flavor and aroma you will need less.

I would start with a little less than you think you need, and add more in Secondary after you dry hop if you taste it and it is not enough. The guys from furthermore do put it in the beg'ninng of the boil, but theyre using a hell of a lot of pepper. I would say save for the last 10 minutes, unless you're using the quantities that they're using...

 
Reply With Quote
Old 08-13-2008, 10:42 AM   #8
oberon567
Recipes 
 
Jul 2008
Cambridge, MA
Posts: 263
Liked 6 Times on 2 Posts


Also remember, pepper is a cumulative flavor. So if you taste just a little in the first sip, well, it builds up and all of a sudden by the end you have a pepper bite.

 
Reply With Quote
Old 08-13-2008, 02:10 PM   #9
Cugel
Recipes 
 
Mar 2008
Washington D.C. Metro area
Posts: 510

FWIW A belgian-esque peppercorn beer was the worst, and most disappointing, I have ever had. I still have 11 bottles of it left. Thinking of dumping it and using the bottles. What a waste.
__________________
Relax, don't worry etc. and so on.

Primaries: Old Ale, Barleywine, ESB, Scottish 80/.
Secondaries: Lime Wine, Strawberry-Banana Mead, Carmenere (from 144 lbs of grapes!), Engl. Barleywine, Modded JOAM, Concord Grape Pyment.
Kegs: Choc/Coffee Stout, Saison, Dry Stout.
Bottles: Belgian Str. Dark, Dubbel, Cider X 2, Modded JOAM, RJS Pinot Noir, RJS Aussie Cab. Sauv.
Coming soon: Blueberry Mead.

 
Reply With Quote
Old 08-13-2008, 02:59 PM   #10
shot0rum247
Recipes 
 
Feb 2005
Charlottesville, VA
Posts: 250
Liked 1 Times on 1 Posts


Ya I think I'll do half an ounce or maybe even less, thanks for the input everyone.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Pepper Beer kaptain_karma Recipes/Ingredients 39 12-21-2013 03:10 PM
I've been beat by Dr. Pepper duskb Bottling/Kegging 34 02-02-2011 03:13 AM
Dr Pepper Dubbel BarleyWater Recipes/Ingredients 15 05-14-2010 03:53 PM
Pepper beers? pnj General Techniques 32 07-09-2009 08:06 PM
Black Pepper? theKman Recipes/Ingredients 14 05-27-2008 03:45 PM


Forum Jump